SC - filo dough
Varju at aol.com
Varju at aol.com
Wed Jan 27 10:31:54 PST 1999
In a message dated 1/26/1999 8:01:36 PM Mountain Standard Time,
tsersen at browser.net writes:
<< I thought a strudel dough was more like a sweet bread dough than a
pastry, like filo. >>
The Hungarian re'stes, which is usually translated as struedel, uses a special
version of puff pastry dough. The versions I saw most often in bakeries were
filled with apple, walnut, poppyseed or cheese fillings.
Noemi
who missed buying re'tes for a morning snack. . .
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